Since corn is now being harvested, we've decided to put our ear to the ground and investigate some corns that crop up in the lexicon.
We begin by distinguishing between sweet corn, also called sugar corn, and starch corn. The sweet and sugary labels refer to the tasty edible corn that feature kernels containing a high percentage of sugar in the milk stage, when they're suitable for eating. When corn is in "the stage suitable for eating"—or to be precise, when sweet corn is just ripe enough to be eaten—it is known by the Southern name mutton corn. After those roasting ears are past their peak, the once-delectable kernels turn horny, translucent, and wrinkled.

Speaking of wrinkled, don't think we forgot about starch corn. Starch corn actually is not corn at all, but another name for the spiked wheat that resembles corn and is better known as spelt.

Starch corn isn't the only corn name that doesn't grow on the cob. Corn snow names a granular snow that is formed by alternate thawing and freezing; squirrel corn is a type of herb; and corned beef takes its name from the verb corn that means "to preserve or season with salt in grains." What's the connection between the verb and the noun corn? Quite a bit. Both terms have linguistic ancestors in the Old English word for grain.

I grew up in a new suburb surrounded by farmland, where much "feed corn" grew. This corn was not suitable (palatable) for human consumption, but was grown solely to feed the farm animals.

I was raised on a farm in the forties and fifties and all we ate was field corn. You get it early enough it is better than any sweet corn you ever had. Large kernels and golden yellow it doesn't get any better. Mmm Mmm good.

I prefer the large, golden, starchy kerneled corn, myself. It's a matter of personal preference, but the larger kernels have so much more corn flavour than the smaller kerneled peaches and cream corn they grow around here!

I sure hope the corn in other areas fared better than it did in these parts. It didn't do well at all. I really feel for the farmers.

I love sweet corn best, but young, tender field corn boiled with a tablespoon of sugar is extremely good too.

I love corn! I love corn almost as much as I love mushrooms (I'm a vegetarian - what choice do I have? ). Roasted corn in the oven with garlic butter....ohhhhhh yeeeaahhhh.....

I grew up---and still live in---the South, and I've never heard the term 'mutton corn'. Around here, we call sweet corn at that stage 'roasting ears'.

(Actually, the way most people say it, I managed to get grown before I realized it wasn't one word, pronounced 'roastnears'. )

I like it when it's really young, when the kernels are just little blisters. You can go out and pull and shuck an ear and eat it on your way back to the house!

I wonder why the word corn (or corny) is used in connection with jokes that make you groan. Any answers?

This is off topic I know but at least I'm resisting cracking one!